Tuesday, November 29, 2011

Friends! I am on Cloud Nine right now! I received an email yesterday from my Spanish for Teachers professor who let me know that I already have an A in his class, and that I don’t have to complete any of the remaining assignments or do the final. I’m finished!

One down, two more to go!

It was such a relief to know that I’m getting an A, but an even bigger relief to know that there is one less thing to juggle.

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So what did you think about the peanut butter bars yesterday? I love them, but peanut butter isn’t for everyone. Looking for a holiday classic?

Remember Oreos covered in white chocolate? Ugh. I loved those almost as much as those Christmas Tree Cakes.

But with the help of Kinnikinnick KinniToos, you can have this holiday classic too!

Kinnikinnick KinniToos! I love these cookies, but that is seriously a strange name. I found these in the grocer’s section of our local Target, and they were way cheaper than at Whole Foods!

You’ll also need to pick up some baker’s white chocolate for melting and the sprinkles of your choice. Be sure to check your ingredients list for gluten!

Then you literally just melt the white chocolate and dip! College friends you could make these in your dorm room!

And throw some sprinkles on there, because let’s face it, you can’t have too many sprinkles!

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A facebook friend posted a query about remaking a holiday classic in her family that used to use ritz and peanut butter…anyone know what that this recipe is? I’m ready to give it a try!

Monday, November 28, 2011

Can you believe that Thanksgiving has come and gone?! This year is really flying by, it still feels like September to me!

I also can’t believe that I’m almost finished with my first semester back at school! I have to admit that I was skeptical about my ability to go back to school while continuing to work my full time job, but the balance has been manageable. Largely because of my super supportive husband, the only thing that has suffered is my social life…but that’s okay! My overactive social life made college hard for me the first time, so this time I think I’ll survive!

This week and next week are going to be killer with school work, since it’s the last two weeks of this semester! I’m excited, nervous, and sad. I’ve really enjoyed one of my classes…the other two…I’m excited to finish!

This week also marks the OFFICIAL start of the busy season at my work, including our extending hours later in to the night.

But I’m determined not to let things get crazy around here.

We’ll see how that goes!

Speaking of starts, you have until the end of today to sign up for the Blogger Secret Santa!

Tuesday, November 22, 2011

**I am having MAJOR issues with Blogger and Windows Live Writer. Hopefully this post will go up!***

So how do you stay gluten free this Thanksgiving when the cooking is out of your hands? Eesh! It seems a little daunting, no? But hopefully with a little support and preparation, you can enjoy Thanksgiving without worrying about gluten coming to get you!

Help Me, Help You: If you’re spending the holiday with close family and friends, then help them create their gluten free. Let your family know the ingredients that are safe for you. Provide a list with gluten free cooking stocks. Give them the gluten free bread for the stuffing. Whatever you can do to inform and help will make it easier on everyone.

The Early Bird..: gets the ingredients! Show up early. Help in the kitchen. That way you’ll know what ingredients are in what items, and you can even help substitute to keep it gluten free.

Get Cooking!: Offer to make a side item or dessert. That way you’re helping lighten the load and ensuring you can eat that offering!

Show up Packing: When all else fails, make your own gluten free version of items you’re unsure of. Order a few inch thick slices of Boar’s Head turkey from your local grocer.

Stick to Veggies: Mashed Potatoes are cool without the gravy. Greens and such should be cool. Cranberry Sauce? Check!

But most of all, don’t forget: it’s not about the food. Make new traditions for Thanksgiving that don’t involve stuffing and gravy. Create healthy habits that will be good for you and your family!

Monday, November 21, 2011

This year, I thought it would be fun to host a Blogger Secret Santa that’s open to everyone! Gluten Eaters and Gluten Free-ers; Bloggers and Readers!

How it works:

Each participant will email me with their shipping address and any dietary restrictions. After sign up closes, I email each participant with their match and then have fun! You will have until December 18th to mail your Secret Santa gift.

I’ve loved recreating those recipes into gluten free meals, but this week I have less than no time. I have a bunch of projects due for school, and it’s one of my busiest weeks at work! Add to that my computer being at the repair shop, and I am having one HELL week.

So I’m taking quite a few shortcuts this week! And with inspiration from this pin, last night I enjoyed soup with gluten free grilled cheese croutons!

...if they change their gloves when you walk in the door of Chipotle. I think that also means you have a Chipotle problem....LOL! (From Kim – gluten free is life)

…Yum, Chipotle...You might also have a Chipotle problem if you go through the line and they call you "1 Crispy Chicken Taco Girl" (from Amanda)

…you don't go on vacation until you have located every Whole Foods en route. (from Becky)

... you always bring your lunch to work.... you know every grocery store within a 5 mile radius that has a "whole foods" section.... you get excited about cookies made with wild rice. (all from Jenny – Eating Our Hearts Out)

...your friends know that you'll be bringing some type of food to the get-together...and it's usually yummy enough that they forget it's gluten free! (from mamabeck)

Monday, November 14, 2011

Being away from the comfort and safety of the GHM kitchen wasn’t easy at first. Dining out seemed nearly impossible, and I often found myself in food deserts, with nothing safe to eat.

Luckily, with time and organization, I finally feel like I can travel freely and maintain my health.

MANDATORY

Food Bars. This isn’t actually just a travel tip. This is a gluten free sane life tip: always carry a food bar. My favorites: Luna Protein, LARA, and Amazing Grass. I also keep a small packet of almond butter in my bag too.

ON THE ROAD

Do yourself a favor: invest in a cooler. And if you’re like me and reader Amanda, you’ll be smart and invest in a few. I, like Amanda, have three coolers. Small, medium, and large. That way you can accommodate your food, and even prepare for eating in the car.

Making a road sandwich? Press it! The thing about gluten free bread, is that it’s best toasted. So to save yourself from traveling with a toaster in your car, press your sandwich. I use my George Foreman, and that way, even cold the bread still has a great texture and doesn’t crumble. My favorite road sandwich: Bestie Approved!

Skip the fries. One of the true benefits of being gluten free, is that I can’t eat most fast food. However, I try not to use that as a free pass to eat a bunch of french fries. An hour later I’ll feel tired and crappy and most likely regret those oil soaked spuds.

Google like it’s hot. Reader Rachel, Ang, and I agree: use google! Otherwise, I would have never known about Panera and In ‘n’ Out!

My smart phone is my friend.

CONTINENTAL BREAKFAST

Protein Power. I always pack a blender bottle and protein powder. Every hotel that offers a free breakfast, is going to offer milk. And the protein helps me stay full longer, while keeping my blood sugar happy.

Oatmeal. Yes! Oatmeal! There are quite a few gluten free oatmeals that are now being offered in small single serving, microwave packets. Small and simple, all you need is hot water! My FAVORITE BRAND!

Speak Up. Let your hotel know that you’re a gluten free customer. Every hotel may not go that extra mile to be sure you have what you need, but you’d be surprised how many will. Plus, it never hurts to educate!

CABIN or KITCHENETTE

BYOB. Bring your own breads! I love going to the mountains or staying in a beach house, and I always pack my GF essentials. Even though I know we’re going to go to a grocery store at our destination, I have no way of knowing what they will carry. So I pack the bread.

Stay safe with foil. Reader Ang noted that she always packs a roll of aluminum foil, that way she can cover baking sheets or cooking pans and avoid contamination.

Pack smart. You don’t need your entire box of oatmeal or cereal. Use smaller baggies to pack portions. This way you don’t weigh yourself down with too much food.

Start by processing your Glutino crackers in a food processor. Pulverize them finely – my food processor is a little bit wonky, so I had a few big chunks leftover.

With three separate bowls: one bowl for the milk, one bowl for the shredded cheddar cheese, and one bowl for the crushed cracker. Season the cracker with salt and pepper. You want the bowl for the cracker to be long and shallow, because you’re going to need room to really press the chicken in to the cracker.

Clean your chicken, and cut each breast in to three large chunks. Once cut, place the chicken in the milk. From the milk to the cheese, pressing hard to get coverage, and finally in to the cracker crumb, again pressing hard so that both sides are covered.

Once the chicken is coated, place each piece in a greased baking dish (aka brownie pan) After all the chicken is coated, covered the pan with aluminum foil and bake for 35 minutes. Then remove the foil and bake for another 10 minutes, or until the chicken is golden brown with crispy edges.

When you remove the foil, and put the chicken in for the last 10 minutes, it’s the perfect time to start your sauce! In a small sauce pan, combine the cream of chicken soup, yogurt, and butter over medium to medium high heat. You want the sauce to be hot so it will meld, but you don’t want the yogurt to boil…it will curdle! Whisk to combine.

Voila! Garnish with dried parsley or oregano. I like oregano.

So good! Crunchy, cheesy, buttery with a creamy sauce. Bonus Points: it’s even better the next day for leftovers!

Wednesday, November 9, 2011

It’s not that this spinach dip isn’t delicious. It is. That soup was just SO DARN good! Poor spinach dip, first I took the mayo out of the recipe, then I’m pushing it aside for a hearty soup.

Good thing this dip is forgiving. Seriously. You can tweak the recipe to your hearts desire, and so long as you follow the basics: spinach + cream cheese, you’ll get there.

Gluten Free Hot Spinach Dip

You’ll need:

2 teaspoons olive oil

1 medium onion, diced

3 garlic cloves, minced

2 bags fresh spinach, coarsely chopped

1 jar roasted red peppers, drained & diced

1 small jar artichoke hearts, drained & diced

1/2 cup milk

1 reduced-fat bar cream cheese

3 dashes Worcestershire sauce (I used Lea & Perrin’s)

3 dashes hot sauce (I used Moore’s Buffalo Wing Sauce)

3/4 cup shredded mozzarella

Salt & Pepper

Crackers or Tortilla Chips for serving

Directions

Preheat oven to 425 degrees. In a large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

Add spinach in two additions, you want your first batch to wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander to drain out the excess liquid. You’ll want to press down on the spinach to get out as much moisture as possible.

In the same pot, warm milk over high heat. With a knife, cut your cream cheese into a few small cubes; toss into the pot with the milk. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella, diced red pepper, and diced artichoke hearts; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot.

Yum! Oh so creamy and satisfying! You could even add more garlic…if you dare!

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And speaking of appetizers, I received some pretty cool new in my email box yesterday! Kinnikinnick is offering a FREE online cooking class, to help us all tackle appetizers and desserts this holiday season!

Stress-Free Holiday Appetizers & DessertsWatch it LIVE!!

Demystify the art of whipping up fancy and elegant appetizers and desserts for the holiday season. Stress-free recipes that make it look like you fussed!The show will be available on our UStream channelor directly on our Facebook PageWe'll be hosting an online chat during the broadcast on UStream so you can ask questions and we'll pass them on to the hosts.Can’t watch the live show? Don’t worry… the show will be archived on UStream.

Tuesday, November 8, 2011

I had planned to blog about my healthier version of spinach artichoke dip today, but then I tasted a bowl of heaven last night and knew…this recipe could not wait!

Best part of this bowl of heaven? It cooked in a crock pot on low for 10 hours! Seriously?! I love crock pot meals!

I was surprised by the depth of flavor in this soup. When I added everything to the pot that morning, I thought “Fingers crossed”, and put the lid on it. Man oh man, I had no idea how delicious this soup would be!

You’re going to need a big crock pot for this recipe, it makes a TON of soup. If you don’t have a big one – half the recipe!

Into the crockpot: diced potatoes, onion, garlic, stock, and 1/2 tbsp. of your chosen seasoning. Stir to combine. Cook on low for 10 hours or high for 6 hours.

Once it’s cooked all day, you’re ready for the last steps. Cube your cream cheese into 2 inch cubes, and stir in to the crock pot. Using an immersion blender, carefully blend the soup in the crock pot.

Don’t have an immersion blender? Don’t add the cream cheese into the crockpot, put in your blender with 1/3 of your soup and the garlic - blend. Then reincorporate back into the crockpot. This will leave you with a chunkier soup…so I recommend getting an immersion blender!

Monday, November 7, 2011

There I said it. And actually, it’s hereditary. My entire family loves appetizers, which we call “snackies”. Every year…of my life actually, we have a Christmas Eve party at my parent’s house and it is all snackies. Two years ago we even had Snacksgiving.

So in anticipation of the all the snackies, I thought I would try out some new recipes. Because let’s face it, you can never have too many appetizers! Especially when they involve batter…and cheese!

Start by draining your mozzarella in the container and then lay out on paper towels and pat dry. In one bowl, combine 4 eggs and 1/2 cup milk – whisk to combine. In a separate bowl, pour out 2 cups of GF all purpose flour. In a third and separate bowl, pour out 2 cups GF panko and mix with 1/4 cup shredded parmesan.

Now you’re ready for dredging (coating) the mozzarella balls. First in the flour, then egg, then flour again, then egg again, and finally the panko. I highly recommend using one hand for the egg and another hand for the flour and panko. Once coated, place each ball in a dish large enough to hold all of them and fit in your freezer. Once they’re all coated, cover the dish with plastic wrap and place in the freezer for at least one hour. I froze mine for three. Freezing the balls helps the batter solidify and keeps the cheese from frying out.

Pour 3 inches of oil in to a large pot and heat over medium high heat. Once the oil has heated, turn burner down to medium. I fried in batches of three. Be sure when you drop each ball in, that you scoop them up off the bottom so that they don’t stick. Fry until each ball is golden brown. You’ll also hear a change in the oil if cheese starts seeping out, if you hear it – pull out the ball immediately.

Out of the fryer, onto a paper towel and then into a bowl! (or into your mouth!)

Serve with tomato sauce or ranch dressing.

So stinkin’ good!

And this batter has me thinking about some jalapeno poppers!

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Happy Monday friends!

Let me know if you have other appetizer recipes that you would like to see gluten free-ified. I’m working on a pasta salad that tastes like the boxed one. But what else would you like to see?